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Fermented tomatoes without vinegar
Fermented tomatoes without vinegar are a real gift for those who appreciate the naturalness and beneficial aspects of preservation. Thanks to the unique cooking technology, they retain their natural taste and all the beneficial vitamins. This recipe makes the pickling process simple and accessible even for beginners. The cold method without sterilization allows preserving all the beneficial enzymes, providing a gentle sweet and sour taste without extra effort. Your tomatoes will rejoice in the jars, and you can enjoy this homemade treat when it's cold and gloomy outside. Just follow our recommendations, and storage at room temperature until spring becomes a reality. Thanks to the use of a variety of leaves and spices, your fermented tomatoes will have a unique aroma that is impossible to obtain from a store-bought product.
Variations
- With various leaves: horseradish, currant, cherry, raspberry, grape
- With hot brine or cold method
- With nut powder for spicy taste
Secrets of Tenderness and Flavor
- Use firm medium-sized plum tomatoes
- Leaves should be fresh, undamaged, and thoroughly washed
- Brine should be cold before pouring
Ingredient Tips
- Water should be filtered or purchased drinking water, not chlorinated from the tap
- Non-iodized salt is the most important preservative
- Garlic and horseradish add antibacterial properties
Minor Culinary Nuances
- First 3 days at room temperature, then in a cool place
- On the third day, add mustard powder for better taste
- Tomatoes ferment for 2-3 weeks, can be stored for at least a year
Ingredients for the recipe
Ingredients
Plum Tomato
2 kg
Garlic
6 cloves
Auchan Parsley Bundle 50g
2 sprigs
Mriia Black Pepper Peas 20g
5 pcs
Hot Red Pepper
1 pc
Mriia Whole Bay Leaf 10g
3 pcs
Liubystok Mustard Powder 50g
1 tsp
Devaytis Non-carbonated Mineral Water 5l
1.2 l
Table Salt High Grade 1kg
30 g
Shchedri Braty Sugar 1kg
15 g
Preparation steps
01
Preparation of dishes and ingredients — Wash medium-sized tomatoes thoroughly under running water. Rinse and dry all greens and leaves on a towel. Peel and halve the garlic. Time: 10 mins. Guide: Everything is clean, dry, and ready.
02
Lining the bottom of the jar — Place 5 cherry leaves, 3 currant leaves, 2 raspberry leaves, 2 horseradish leaves, 4 dill umbels, parsley, a bay leaf, peppercorns, chilli peppers and garlic at the bottom of a sterile 3-litre jar. Time: 3 mins. Guide: The bottom of the jar is lined with the aromatic base.
03
Laying tomatoes — Pack the tomatoes tightly, but without pressure, into the jar. Leave a gap from the neck of the jar 5 cm. Time: 3 mins. Guide: Tomatoes up to the very top of the jar.
04
Top with a fragrant mixture — Place 1 horseradish leaf, along with cherry and redcurrant leaves, and parsley and dill, on top of the tomatoes. Time: 2 mins. Guide: The leaves form a protective layer.
05
Preparing brine — Dissolve salt and sugar in cold filtered water, stir well until completely dissolved. The water should be room temperature or cold. Time: 2 mins. Guide: Brine is clear, salt and sugar completely dissolved.
06
Pouring brine — Carefully pour cold brine over the tomatoes in the jar. The tomatoes should be completely covered. Time: 2 mins. Guide: Brine reaches the neck of the jar.
07
Tip: After opening the jar, store the tomatoes in the refrigerator. They will keep for at least 1 year if stored correctly in a cool place. This recipe is a natural alternative to pickled tomatoes, richer in beneficial enzymes and probiotics. The tomatoes are absolutely safe at room temperature for the first few days of fermentation, then in a cool place.
Where to order ingredients
Select the required ingredients in one of the stores
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